Vegetable Pancakes

This is another one of those recipes where you can throw in whatever veggies you have on hand (and need to eat!). That is my favorite kind of recipe because I love it when you can still make a dish even if you don’t have all the “exact” ingredients. Plus if you don’t like a certain vegetable then leave it out…you can use whatever you and your family like!

And I must share that my picky daughter, who normally doesn’t even eat very many vegetables, asked for thirds of the pictured vegetable pancakes. I used a mix of sweet potatoes, carrots and zucchini. I think the sweet potatoes helped to “sweeten it up,” and she absolutely loves sour cream so this side item ended up being a very big hit!

Vegetable Pancakes

4.59 from 24 votes

Course:
Main Course, Side Dish

Prep Time:5minutes

Cook Time:10minutes

Total Time:15minutes

Servings&nbsp (adjust to suit):2

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Ingredients

2cupsmixed veggies, shredded (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)

Instructions

Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.

Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.

Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.

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